Photograph by: Greg Southam
, Edmonton Journal

Water lapping on the shore. Sun warming the deck as you sit in your lawn chair, cold drink in hand, calmly awaiting the arrival of your guests for one of the last outdoor parties of the season.

Like this picture? Then you'll be most pleased with this menu designed by Tim Wood, chef and owner of the Eco Cafe, a picturesque restaurant with a thoughtful menu located in the Village at Pigeon Lake, an hour's drive from Edmonton.

If you don't have a lake cabin, a patch of grass in your backyard will do. In fact, this menu also works well as a picnic, and could easily be packed into a cooler and whisked to a park or public beach near you. Nothing on the menu must be served hot; everything works well at room (or yard) temperature.

"I was thinking of the sun when I created this menu — you don't want to eat heavy meals in the sun, but I wanted to keep it vibrant and energized," says Wood, who has run the Eco Cafe for 12 years. "So it's about colours and textures, and it's uplifting."

The menu is also fast and easy. That's in part because Wood, who lives in Pigeon Lake year-round, knows that a laid-back atmosphere is a feature of cabin life. But it's also because he's just plain busy, and generally leans toward simple and fresh because it’s requires less fuss.

This year, Wood hired extra staff at Eco Cafe (including a new chef, a pastry chef and a general manager) because the business has been expanding, and he's been running just to keep pace. The Eco Cafe is doing more catering of events, large and small, and has also just launched something called Ecoxpress, which supplies appetizers by the dozen for parties and other get-togethers, including everything from chipotle beef satay to applewood smoked salmon roll-ups in buckwheat crepes.

Wood's lakeside meal could be for lunch or dinner. One of the dishes has prawns in it, so there is an element of protein to sustain your guests throughout a prolonged period of partying. It can be made ahead, which means you won't be racing around like a crazy person when your friends arrive.

"You can prep it a day ahead, and then pull it out and be good to go," says Wood with satisfaction.

The menu has a southwestern flair, with goat cheese and mushroom empanadas and a pico de gallo corn salad.

"(Southwestern) cooking feels like summer to me," says Wood, noting he had just prepared a catered spread for 60 that offered tortilla soup, and spinach and mushroom enchiladas with a Mexican red sauce. "It's sunny, it's warm, it's informal."

Wood has tried to make the recipes with ingredients that are easily accessible to the home cook.

"I do focus on what you can get at your local grocery store or market, so you're not going all over thinking 'I need this,' or 'I don't have that,' " says Wood, noting everything on his menu can be eaten with the fingers or a fork, cutting down on the need for cutlery.

This party menu, much like the menu at the Eco Cafe, also tries to be mindful of the local market. Wood believes in the notion of food as community, which means he tries to use organic and natural foods that support the local rural economy.

Well before the locavore movement took off, Wood was trying hard to use local suppliers for his fruits and vegetables. He suggests using local corn, beets and tomatoes where possible in his lake cabin spread.

"This menu has maximum impact with minimum work," he says. "You're out on the deck and everything is transportable."

Wood came up with a fresh twist on a standard appetizer with this brightly coloured hummus using roasted beets. Wood says roasting the beets beforehand brings out the sweetness of this root vegetable.

Timothy's New Beet Hummus

Serves 4 to 6

2 cups (500 mL) cooked or canned chick peas

3 cloves garlic, minced

3 drops Tabasco sauce

3 tablespoons (45 mL) extra virgin olive oil

3 tablespoons (45 mL) fresh lemon juice

1/2 teaspoon (2 mL) sea salt

1 medium-sized beet, oven roasted, coarsely chopped

2 tablespoons (30 mL) tahini paste

1 tablespoon (15 mL) water

black pepper to taste

In a food processor, puree all the ingredients. Add water gradually to reach the consistency you prefer. Store in a sealed container in the fridge until ready to serve. Can be made a couple of days in advance. Serve with fresh pita.

This bright salad is all the sweeter for roasting the fresh corn. This can be done on the barbecue, or even (carefully) under the broiler in your oven.

Pico De Gallo and Roasted Corn Salad

Serves 4 to 6

2 cups (500 mL) roasted corn kernels (fresh)

1/2 cup (125 mL) red onion, small dice

1/2 cup (125 mL) vine-ripened tomato, small dice

1/4 cup (50 mL) cilantro, minced

1 small jalapeno, seeded, minced

1 medium green pepper, small dice

Dressing:

1/4 cup (50 mL) extra-virgin olive oil

zest and juice of one lime

sea salt and pepper to taste

Combine all salad ingredients together in a medium-sized bowl. In a separate bowl combine dressing ingredients. Pour dressing over salad, stir to combine.

This fresh salad benefits from a light dressing of olive oil and lime, which keeps mayonnaise out of the mix (always a concern on hot days) while adding a bit of moisture to the salad.

Yam and Avocado Salad

Serves 4 to 6

1 large yam, steamed or roasted then medium diced

2 ripe avocados, medium diced

20 cooked prawns, sliced in half

1/4 cup (50 mL) fresh basil leaves, chopped

Toss all ingredients lightly in a couple of tablespoons of extra-virgin olive oil (or to taste) along with the juice of one half of a lime. Add salt and pepper to taste.

This recipe makes empanadas that can be served hot, warm, or at room temperature. A nice picante sauce or salsa verde is a good accompaniment. The best part is, you don’t have to make your dough from scratch. Wood says frozen pie dough works well, too.

For the filling, heat up a medium to large skillet oven medium heat. Add a little oil, garlic and saute to caramelize, but do not burn. Add onions, and continue to saute until caramelized. Add mushrooms and seasonings. Cook another 5 minutes. Remove from heat and let cool until dough is ready.

For the dough, in a food processor, combine flour, salt. Add shortening and pulse on/off until mixture resembles cornmeal. Add the egg and you may need a few drops of water. Pulse just until dough comes together in a ball. Dough should be pliable.

On a lightly floured surface, roll out the dough 1/8-inch (3-mm) thick. Using a 3-inch (6-cm) round cookie cutter, cut out the dough. Gather up scraps into a ball, roll out and cut, until all the dough is used.

Lightly brush top of each circle with water. Place a spoonful of mushroom mixture in centre and then 1/2 teaspoon (2 mL) of goat cheese. Fold circle over to form a half moon. Seal the edges by pleating with a fork.

Typically these would be deep-fried. But to lessen the fat content, Wood likes to bake them. So place the empanadas on a parchment-lined baking sheet, brush with an egg wash and bake in a 375 F (190 C) preheated oven for about 20 minutes.

Almost Done!

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I also accept and agree to be bound by Postmedia's Terms and Conditions with respect to my use of the Site and I have read and understand Postmedia's Privacy Statement. I consent to the collection, use, maintenance, and disclosure of my information in accordance with the Postmedia's Privacy Policy.